Steak Fajitas
Shopping List
- 1 1/2 lbs skirt steak
- 1 envelope Mild McCormick taco seasoning mix
- 1 envelope Hot McCormick taco seasoning mix
- 1 1/4 Vidalia onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 4 avocados
- 1/2 – 1 red hot chili pepper, seeds removed
- 1/2 – 1 jalapeño, seeds removed
- Juice of 1 lime
- Flour tortillas
- Fresh chopped cilantro
- 1 cup extra virgin olive oil
- Salt
- Ground black pepper
Instructions
1. Prep and Marinate the Skirt Steak
- Preheat oven to 450°F bake.
- In a small bowl, combine the 2 taco seasoning mixes and set aside.
- Place the skirt steak on a 45-degree angle and cut it on a bias into ½ inch thick strips and place in a medium sized bowl.
- Add 3 Tbs of your prepared taco seasoning mix (1 Tbs for every ½ lb steak), ¾ cup extra virgin olive oil (1/4 cup oil for every ½ lb steak), and ½ Tbs salt to the sliced steak and mix until the steak is fully coated.
- Set the steak mixture aside and let marinate for 15 to 30 minutes while preparing the vegetables. You can also marinate the beef for up to 4 hours in the refrigerator.
2. Prepare the Vegetables
- Line a baking pan with parchment paper.
- Slice 1 Vidalia onion and the 3 deseeded bell peppers into 1/2-inch strips. Keeping everything around the same size will allow them to cook evenly.
- Place the vegetables on the prepared baking pan. Sprinkle 1 ½ Tbs taco seasoning mix over the vegetables, then drizzle the vegetable with ¼ cup olive oil. Toss the vegetables until everything is well coated and set aside.
3. Bake the Steak and Vegetables
- Spread the marinated beef onto a separate parchment paper lined baking tray in a single layer.
- Bake the beef at 450°F for 12 – 15 minutes.
- Simultaneously, bake the vegetables at 450°F for 15 minutes.
- Once the steak is done, remove it from the oven plate it and let it rest.
- Remove the vegetable from the oven at the 15 minute mark and pour the beef drippings over the vegetables, stir, and return the vegetables to the oven for another 8 minutes.
4. Make the Guacamole
- Cut the avocadoes in half, peel and de-pit them, then in a bowl medium sized bowl.
- Add ¼ finely chopped Vidalia onion, ½ – 1 finely chopped red hot chili pepper, ½ – 1 finely chopped jalapeño pepper, the juice of 1 lime, 1 Tbs salt & ½ tsp pepper to taste. If you are a cilantro fan, this is the time to add it to the guacamole or you can serve it on the side as a topping.
- Mash everything together until combined. Keep it slightly chunky for a fresh homemade texture.
5. Assemble the Fajitas
- Warm your tortillas, or for the carb conscious, you can serve on leaves of romaine lettuce.
- Add a generous portion of guacamole, a few pieces of steak, roasted peppers and onions, and plenty of fresh chopped cilantro.
- Enjoy!
Maria’s Notes
- You can use the same seasoning method with chicken, but cook it separately because the cook time will be different.
- For a spicier guacamole, use more jalapeño based on your family’s taste.
- Finish each fajita with plenty of fresh cilantro for extra flavor.
